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Ingredients
Serves: 12

Rolls

250g pork fillet

250g medium raw prawns

250g rice noodles

12 round rice paper wrappers

1 bunch Thai basil, leaves removed

good handful chopped fresh coriander

15 mint leaves, chopped

150g beansprouts

Sauce

1 cup hoisin sauce

1 tablespoon smooth peanut butter

1 tablespoon water

chopped roasted peanuts

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DirectionsPreparation:45min › Cook:30min › Ready in:1hour15min

To make rolls: Bring a medium stockpot of lightly salted water to the boil. Add pork, reduce heat and simmer for about 10 minutes, to an internal temperature of 70 degrees C. Allow pork to cool, then slice into thin strips.

Bring another stockpot of lightly salted water to the boil. Cook prawns 2 to 3 minutes, or until opaque. Drain, allow to cool slightly and pat dry with paper towels. Peel, devein and slice in half.

Again, bring a stockpot of water to the boil and cook rice noodles until tender, stirring occasionally, about 7 to 8 minutes. Strain and rinse well to prevent sticking.

Fill a medium bowl with warm water. Dip each rice paper wrapper in water for about 30 seconds until soft and flexible. Place wrapper on a flat surface, and put 2 basil leaves in the centre, side by side, about 5cm from edge of wrapper. Place 4 to 5 prawns halves on the basil, followed by a small amount of pork, then a small amount of noodles. Sprinkle with coriander, mint, and top with beansprouts. Starting at one end, roll the wrapper over once, fold both sides in towards centre, and continue rolling as tightly as possible without tearing. The result should be a roll about 3 or 4cm thick. Serve rolls with hoisin-peanut sauce for dipping.

To make sauce: Warm hoisin sauce, peanut butter and water in a saucepan over medium high heat. Bring to the boil, then immediately remove from heat. Pour sauce into a serving bowl and garnish with chopped peanuts.

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Reviews and RatingsGlobal Ratings:

(53)

Reviews in English (42)

E

by Esmee

4

Used different ingredients.
I just made these for a party and they were a hit. I made some with prawn (used the frozen stuff (no pork-too much work). I also made some with thai flavoured tofu for the vegetarians. Added slices of avocado, cucumber and carrot. Used the sauce listed here and offered sweet/sour sauce. I used chunky peanut butter and it worked well.
-
29 Sep 2008

D

by Doug Matthews

1

This is a Vietnamese NOT a Thai dish. Please make sure you give proper credit.
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29 Sep 2008